
Some of us may still remember the days when our Grandmother used to feed us Cod liver oil every morning. “Have some. It’s good for you!” Trying hard to not vomit it back up, we did our best to down the fishy tasting oil and immediately wash it down with our morning orange juice. Oh, how we dreaded that morning routine. It now seems that Grandma may have been onto something.
Cod liver oil is rich in Omega 3 oils and it has been determined that the typical North American diet is almost devoid of these types of fats, with the exception of fish. Researchers believe that about 60% of Americans are deficient in Omega 3 fatty acids and about 20% have so little that test methods cannot even detect any in their blood. Since our childhood days, we have learned a lot more about the importance of these oils. In fact, over 2000 scientific studies have demonstrated the wide range of problems associated with deficiencies in Omega-3 fat.
Why are we so deficient today as opposed to decades or even hundreds of years ago?
In our ancestors era, a small amount of one type the Omega-3 fats was converted in part from nuts, seeds and the many vegetables we ate in our bodies. Today, our diet is sorely deficient in such vegetables and even the vegetables we do eat are grown with different farming methods, harvesting times, and grown in deficient soil (the subject of which we will not explore here) and as a result have less nutritional value. The Canada food guide, which many argue is still too low in its vegetable requirements, suggests 7 daily servings per day of vegetables which are best served raw or steamed. Through my many nutritional inquiries of patients, easily 95% of people sheepishly admit to less than half of that amount.
The majority of Omega-3 fats that we require are only found from animal sources. Historically, these animals were undomesticated and “free range” (eating a healthy diet of plants as they grazed) and containing sufficient Omega-3 fats (because they were healthier). Today, these animals are domesticated and fed a diet of cereal grains and corn to “fatten” them up. Unfortunately, the type of fat created from this diet is not the Omega-3 variety, but a more harmful type of fat which is linked to cardiovascular disease and cancer. Not only does the meat from domesticated animals consist of five times the amount of fat than wild or “free range” meat, and contain an unhealthy type of fat, the healthy Omega-3 fats are almost undetectable in certain domesticated animals such as cows.
The main source of Omega-3 that can be found in our diets is from fish. Of course, the issue with eating large amounts of fish is the contaminants found in the fish such as Mercury. In order to eat sufficient levels of Omega-3, one would have to consume fish on a daily basis and this is not generally advisable with specific types of fish due to these contaminants. This is where supplementation of Omega-3 fats is highly advisable.
What makes a good supplement?
A good quality Omega-3 supplement should consist of a high concentration of EPA and DHA (the two desired types of Omega-3 fats). The source of these fats should be from specific types of fish known to be lower in potential contaminants such as smaller fish where the bioaccumulation of toxins is less. It should have gone through a specific process to remove those contaminants. It should be independently tested for quality and purity, and it should be packaged specifically to avoid spoilage and oxidation. (Too bad Grandma, the ol’ Cod liver oil just doesn’t cut it anymore!) As with all supplements, you get what you pay for and I can’t emphasize this strong enough. This is why the only Omega-3 supplements that we have available for you in our clinic are ranked the highest in the world.
What are some of the symptoms of Omega-3 deficiency? And why are they so important in our bodies?
Our typical North American diet today consists of a diet high in Omega-6 fats. Western cultures over-consume omega-6 fats (from vegetable oils, processed foods, grains and domesticated meats). Although a certain amount of Omega-6 is a necessary component to the human diet, the ratio of Omega-6 to Omega-3 should be about 2:1 or 1:1. The Canadian diet has been estimated to be 15:1 (as high as 22:1 !!) and a large body of research suggest that excess omega-6 and a relative deficiency of omega-3 is a nutritional imbalance that contributes to pain and inflammation. In a state of Omega-3 deficiency and with an imbalance of the omega-6 to omega-3 ratio, this creates an ongoing state of inflammation in the body which is extremely harmful. This has been tied to many conditions including the following: cancer, coronary arterial disease, strokes, inflammatory diseases, skin conditions (dry skin, eczema), arthritis, weight gain and diabetes.
Omega-3 inhibits the conversion of this specific type of Omega-6 along the inflammatory pathway. Therefore it has an anti-inflammatory role in the body in preventing the above conditions. It is also important in reducing inflammation involved in back pain, joint pain, arthritis and soft tissue injuries. In fact, it is extremely important to address the nutritional state of an individual when dealing with these conditions along with chiropractic care. Simply taking a pharmaceutical drug (with all the potential for known serious toxic side effects) and ignoring the underlying musculoskeletal condition and nutritional imbalance is nothing short of negligence in my opinion. Remember, conservative care to restore you to your body’s natural state is always the best method first tried as it will always move and restore you to a greater level of health. Drugs and surgery should only be applied in cases of emergency or if conservative methods are not sufficient.
The human brain is made up of approximately 60% polyunsaturated fats of which 94% is Omega-3 fat. Every time we use our brains for new thoughts and learning, new neural connections are made. We require Omega-3 fats to make these new connections as well as receptors on these cells. A chronic deficiency of Omega-3 fats, especially in children, whose brains are still developing, can result in problems concentrating, depression, anxiety, and ADD. Studies have shown that there may be a direct connection between the amount of Omega-3 fatty acids in your diet, the number synaptic connections with your neurons and your ability to learn.
There are many other roles that Omega-3’s play in the body from regulating gene expression to decreasing the clotting factors of blood, which can lead to the reduction of strokes. There is a tremendous volume of research to show the importance of Omega-3’s in our normal regular body functioning and that a deficiency of it can contribute to a variety of ailments. What we are is certainly a consequence of what we eat.
If you would like any more information or discuss Omega-3 supplementation specific to your needs, I would be more than happy to chat at our next visit!
Dr. Gertz